Discussion

ISO &quot;nam&quot; Thai's pork sausage...

Krung Thai used to have it (not on the menu), it's called "NAM", a pink, pork sausage with galic, red chili pepper and black pepper inside..served chilled with raw garlic & green onion...(not the Vietnamese version)do you know where I can get them? thanks a lot!!!

Lao sausages actually come in both regular and the sour kind. Lao restaurants and markets tend to only serve regular Lao sausages, but in Lao homes we eat both types of Lao sausages (regular and sour). Perhaps the more patrons ask for sour Lao sausages, the sooner Lao restaurant owners and Lao market owners will come to realize that Americans also like the sour kind.

The only difference between sour Lao sausage and regular Lao sausage is that the sour Lao sausages are allowed to sit out at room temperature for a couple of days to allow the Lao sausages to ferment from the cooked rice that is mixed in with the filling. However, regular Lao sausages are refrigerated right away, thus bypassing the fermentation step.

The post about the San Bruno temple woke up a few more brain cells...here's the photo of Issan style sour sausage at the temple's Sunday lunch.http://static.flickr.com/50/129965776...This was a festival day, so it might not be available on a weekly basis.